Traditional Trinidad corn soup recipe
This warm and flavorful Trinidadian Corn soup is just perfect. It’s the top Caribbean soup that can be enjoyed for all seasons. A heavily layered flavorful base with fresh corn kernels, succulent dumplings, vegetables, and a kick of spice. This is a soup I know your entire family would love.
Trinidad Corn Soup is a beloved Caribbean dish, perfect for any season. With fresh corn kernels, hearty dumplings, flavorful vegetables, and a kick of spice, this comforting soup will warm both your body and soul. Whether recovering after a fete or just craving something filling, Trinidad Corn Soup is the perfect choice.
Why you would love corn soup?
Corn soup is a favorite for its rich, comforting flavors and cultural significance. Made with hearty ingredients like corn, split peas, pumpkin, carrots, and spices, it creates a flavorful broth that’s perfect for any occasion. Often enjoyed as street food or at gatherings, it’s a versatile dish that can include meats like chicken or pigtail, and even dumplings or provision. Beyond its taste, the soup is nutritious, offering a satisfying balance of carbs, proteins, and vitamins. Whether as a warm meal on a rainy day or part of a festive tradition, Trinidad corn soup is a beloved Caribbean classic.
Trini corn soup is cherished for its delicious taste, cultural significance, and comforting qualities, making it a beloved dish among those who have had the pleasure of experiencing it.
How To Make Trinidad Corn Soup
Ingredients:
Making this family favorite is always an exciting time. Everybody is always looking forward to a big warm bowl of flavor. And this corn soup recipe gives all of that.
- Corn – I prefer using fresh sweet corn. It’s at its peak and tender and sweet. Frozen corn can also be used but I like to use frozen ones that are whole rather than the nibs.
- Bell peppers – I make sure there are a lot of colors in my soup. So try to use both green and red peppers.
- Yellow split peas – this is what gives this flavorful soup its body. The amount used will make a difference in the color of the soup base.
- Peppers: both hot and seasoning peppers are needed. Add in some Scotch bonnet pepper and pimento peppers to the mix.
- Salt & black pepper
- Ground provisions: This is not a definite list. You can easily use what is on hand. Corn soup is not heavy on the provisions but more on the corn. Examples of the types I like to use are Tania (sweet potatoes), and pumpkin.
- Fresh herbs: fresh thyme, chadon beni
Check out the recipe card for the full list of ingredients and the quantities.
Instructions
Now like most recipes for soups especially, there are no HARD rules for making this. There are many variations on what can be used to make the base, but it MUST have pieces of corn.
- Soak the Split Peas: Soak the split peas for at least an hour or overnight for faster cooking.
- Prepare the Corn: Shave kernels off the cob, and cut the remaining cob into uniform discs for cooking.
- Make the Dumplings: Mix the dumpling dough and rub with a little oil to prevent it from hardening.
- Build the Base: In a heavy pot, sauté onions, celery, and garlic in oil. Add the split peas, shaved corn kernels, and thyme. Toast for 3 minutes to bring out the flavors.
- Add Liquids & Cook: Pour in water and chicken stock, and let it boil until the peas are soft. If you didn’t soak your peas, this may take a bit longer.
- Add Remaining Ingredients: Once the peas are tender, crush some with the back of a spoon. Add coconut milk, hot peppers, corn discs, carrots, pumpkin, and chive. Stir well and bring to a boil.
- Add Dumplings: Drop in the dumplings and cook until they rise to the surface. Season with salt and pepper to taste. Once the dumplings float, your soup is ready!
Serving Tip: For an authentic experience, serve hot in a Styrofoam cup just like street vendors do. The warmth, aroma, and chunks of corn make it irresistible!
Tips
- For even cooking, make sure your corn pieces are uniform in size.
- Don’t add too many provisions to avoid making the soup too thick. The balance of liquid and ingredients is key.
- Dumplings for soup should be small, about the size of a marble, to ensure they cook evenly.
Storage & reheating
- This soup can be made ahead and stored for a few hours. Just keep it warm until ready to serve.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a little water to restore its original texture.
- To reheat, place in a pot on medium heat, adding water as needed to adjust the consistency.
Some More Caribbean Soups
When you order this soup from street vendors (or at a party), they give it to you in a nice Styrofoam cup. Hot and piping from a big pot.
Frequently Asked Questions
Yes, you can use frozen whole kernels. However, fresh sweet corn gives the best flavor and texture.
You can add root vegetables like cassava, sweet potatoes, or yams. Just be careful not to overwhelm the soup with too many provisions, balance is key
Yes! Simply substitute the chicken stock with vegetable broth to make it vegetarian.
The soup can be stored in the fridge for up to 3 days. Be sure to store it in an airtight container.
Yes, you can freeze the soup for up to 3 months. When reheating, add a little water as it tends to thicken after freezing.
Recipe
Trinidad Corn Soup
Ingredients
Method
- Cut 5 ears of corn into about 2-inch pieces and set aside.
- Shave off corn kernels off of the remaining corn cob
- Heat oil in a heavy bottom pan, over med-high heat.
- Add onions, garlic, and celery to oil and sauté till onions are opaque.
- Add split peas and shaved corn and stir well
- Add thyme to the pot and sauté another 2 minutes
- Add 3 cups water, 2 cups stock, tania and shado beni to the pot, and bring to boil.
- Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
- Once split peas are softened, use the back of a spoon to mash them up a bit.
- Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil
- Make dumplings at this point and break into balls or roll into logs
- Add corn discs, dumplings, carrots, and bell peppers to the pot
- Add salt and pepper and pepper sauce to taste
- Knead water and flour together
- Shape into balls
